Category Archives: candy

Vegan Snickers Candy

Not only are these snickers vegan, but they are healthier for you.  No refined sugars are added.

For the nougat:
1 cup almond butter
4 tablespoons maple syrup
2 tablespoons whole wheat flour
1/8 teaspoon salt

For the filling:
12 large, soft Medjool dates (18 small), pitted (about 3/4 cup packed)
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted
1/4 cup chopped peanuts

For the dark chocolate coating:
1 cup dark chocolate chips
1 teaspoon coconut oil

 

Pumpkin Cookie Dough Bark

I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert.  With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.

1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips

*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F.  The time will vary from microwave to microwave but it will take approximately 1 minute.  Don’t overheat as the flour will burn so be sure to check every 10 seconds.

 

No Bake Ghirardelli Chocolate Chews

No Bake Ghirardelli Chocolate Chews
If you’re in a hurry and don’t feel like pulling out the mixer then you will love these.  Other than the below ingredients, you will only need a pot on a stove.  Easy to make and very delicious.  And you will get plenty of chews.  This recipe makes around 60 chocolate chews.

2 cups organic sugar
1⁄2 cup  Earth Balance vegan buttery sticks or unsalted butter (for non-vegan version)
1⁄2 cup full fat milk such as almond milk, coconut milk, cashew milk
1 tablespoon maple syrup or honey (for non-vegan version)
1 cup Ghirardelli Bittersweet or semi-sweet chocolate chips
1 teaspoon vanilla extract
1⁄4 teaspoon almond extract
2 cups quick-cooking rolled oats
1 cup sweetened flaked coconut
1⁄2 cup coarsely chopped almonds (walnuts or pecans may also be used)

 

Homemade Marzipan Candy

Homemade Marzipan Candy

Marzipan is a sweet tasting doughy molding paste made from ground almonds.  It can be used in place of gum paste or fondant for sculpting and molding flowers and decorations.  It’s also used as a confection.  It’s easy and far less expensive to make it yourself.  Just keep it wrapped well in airtight plastic wrap for up to two weeks.

2 cups granulated sugar (I used a combination of stevia blend and organic sugar)
1/8 tsp cream of tartar
4 cups almond meal or almond flour
2 egg whites
Powdered sugar for dusting

Optional: melted chocolate for dipping

 

Chocolate Coconut Almond Candy

I’ve said often times that I’m not a big lover of coconut.  With that said, there are some recipes that have coconut in it, that I either don’t mind or I really like.  This is one of the recipes that I really like.  It tastes just like a Mounds candy bar but this version is healthier, vegan, and gluten free.

1  1/2 cups bittersweet chocolate chips
1/2 cup Earth Balance Vegan Buttery Stick, softened (Smart Balance brand is also good)
2 1/2 cups organic powdered sugar (Learn to make your own here )
1 tablespoon cashew milk (almond, soy, coconut, or any other unsweetened high fat milk can be used)
1/4 teaspoon almond extract
2 1/2 cups shredded coconut
1/2 cup toasted sliced almonds

Melted chocolate for decoration

To toast coconut and almonds, spread out in a pan and bake at 350 oven for 5 to 10 minutes.  Keep an eye on them because they will go from lightly toasted to burnt very quickly.

Chocolate Peanut Butter Easter Eggs (Clean Eating and Vegan)

These are the best chocolate eggs I’ve ever had and they’re not just for Easter. You can make these anytime of the year and mold them into different shapes.  You’ll never buy Reese’s again.  The best part of them is that they are healthy and delicious!

1 cup natural peanut butter (make sure the only ingredient are peanuts.  You don’t want any salt or sugar added)
2 Tablespoons coconut cream
2 Tablespoons cashew butter (If you can’t get hold of cashew butter you can substitute almond butter)
1/4 cup coconut palm sugar or organic granulated sugar (a stevia blend would also work)
4 ounces of bittersweet chocolate (sweetened with cane juice)

Turtle Pretzel Candy Clusters

Unlike most of my newer recipes, this one is not clean-eating and I explain why in the video above.  I did swap in some healthier ingredients such as the whole wheat pretzels instead of the processed ones and I used a good quality cane juice sweetened dark chocolate.  But it’s because of the caramels that I couldn’t officially call this clean eating.  There might be a clean eating caramel available in health stores but I’ve never seen it and the one recipe I found to make clean eating caramels was so awful, I threw them out.

Truth be told, I’m not willing to sacrifice the taste of good food just to make them clean eating.  So, for the occasional treat, it’s ok to eat this.  It’s not going to kill you.

Let me tell you all something gang, I know quite a few people in the fitness industry that also cheat from time to time and they’re doing just fine.  And for the trainer at the gym during Christmas, I saw you eating those cookies!

So here is what you’ll need:

1 cup Chocolate (I used bittersweet but you can use semi-sweet or milk chocolate.  PLEASE, don’t use candy melts)
24 bite sized pretzels (square or twist)
12 baking caramels, unwrapped
1 tsp. water
24 whole pecans

Additional chocolate for decoration.  Could be dark, semi-sweet, or white chocolate.

Hard Candy Gems – Made with Isomalt

I made these beautiful gems for an upcoming project. The picture doesn’t really do them much justice because up front and in person, they are glossy and sparkle.  Why?  Because they were made with isomalt instead of sugar syrup.

Isomalt is a sugar substitute used in sugar-free hard candy, cough drops and lollipops.  It’s derived from beets but is not a natural sweetener because it’s also chemically altered  sugar substitute derived from beets.  However, it’s not considered a natural sweetener because it was chemically altered.   It’s easy to use, sets up quick and compared to sugar syrup, these gems come out of the mold with great clarity.  That’s why you’ll see quite a bit of isomalt use in cake decorating.

There is a downside though.  Read the small print on any package of candy made with isomalt and you’ll see a warning that too much consumption of it has a laxative effect and will give you gas, bloating and diarrhea.  Yikes!

To make these gems you’ll need a few supplies:

Isomalt.  If you’re lucky enough to have a cake decorating store near you, they probably have it.  If not, you can find it here 1 Pound Isomalt

Gem candy molds.  I used the small mold in the above video.  Just like the Isomalt, this is available in cake decorating stores or here Small Candy Mold  NOTE: As I point out in the video, only use molds made for hard candy because isomalt gets very hot and they will not melt.  Those plastic molds made for chocolate candy will melt.

Candy thermometer

Oven mitt and kitchen towel

Toothpicks, if needed

Disposable pastry bag or paper cone

Hard candy flavors, optional

Gel paste colors, optional

 

 

3 Nut Clusters

I love clusters and even though I don’t have as much of a sweet tooth as I used to, thanks to cutting down on sugar, I still love caramel.  In this recipe, I combined 3 kinds of my favorite nuts.  You can use whatever you want or even just keep it solo by only using one kind.  Or if you prefer, buy a bag of mixed nuts and use them.  You can also add raisins and chocolate chips if you want.

As I said above, I love caramel but too much of it is too sweet for my taste so I tend to use just enough to hold the nuts together.  Of course if you prefer more, use more.

30 individually wrapped caramels, unwrapped {about 8 ounces}
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 1/2 cup of coarsely chopped nuts ( I used 1/2 cup pecans, 1/2 cup cashews, 1/2 cup lightly salted peanuts)
1/2 cup semi sweet chocolate chips
2 teaspoons vegetable shortening

Follow directions in video above.

 

 

 

Chocolate Heart Candy

Heart Candy

These chocolate hearts are were made using a Wilton candy pop mold and left out the stick.  They are part of these cookies I am making.

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